Savory French Onion Pot Roast (Print Version)
Slow-cooked beef with golden onions and herbs in a deeply flavorful broth. Perfect for comfort and sharing.
# Ingredients:
→ Beef and Seasoning
01 -
3 tablespoons extra virgin olive oil, divided
02 -
1.4 kg boneless chuck roast
03 -
1 teaspoon fine sea salt
04 -
1 teaspoon freshly ground black pepper
→ Onion Mixture
05 -
1.4 kg yellow onions, about 8 medium-large, thinly sliced
06 -
2 cloves garlic, finely chopped
07 -
1 tablespoon pure maple syrup or brown sugar
08 -
1 tablespoon all-purpose flour or gluten-free all-purpose flour
→ Liquid and Herbs
09 -
240 ml red wine or additional beef stock
10 -
600 ml beef stock
11 -
1 sprig fresh rosemary
12 -
1 bay leaf
# Steps:
01 -
Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the chuck roast with half of the salt and pepper. Sear the beef on all sides until evenly browned, about 10–12 minutes total. Transfer the browned roast to a plate and set aside.
02 -
Set up a food processor with the thin slicing attachment. Halve and peel the onions, then slice them all using the processor.
03 -
Add the remaining olive oil to the Dutch oven. Add all of the sliced onions, seasoning with the remaining salt and pepper. Cook over medium heat, stirring frequently until onions are translucent and limp, about 5 minutes. Allow any liquid to evaporate.
04 -
Reduce the heat to medium-low. Continue cooking the onions, stirring occasionally, for 20 minutes until they become light golden and reduced in volume. Scrape the bottom of the pot often to avoid burning.
05 -
Add the chopped garlic and maple syrup to the onions. Cook for 7–8 minutes, stirring frequently, until the garlic softens and the onions become further caramelized.
06 -
Sprinkle in the flour, stirring well to coat the onions. Deglaze the pot with the red wine or extra beef stock, then pour in the beef stock. Stir thoroughly to combine.
07 -
Return the seared roast to the Dutch oven, ensuring the liquid covers the meat. Add the rosemary sprig and bay leaf. Bring to a gentle simmer over medium-high heat.
08 -
Preheat the oven to 150°C. Cover the Dutch oven with its lid, transfer to the oven, and cook undisturbed for 3 hours.
09 -
Remove the pot from the oven. Carefully turn the roast in the juices and pull it into several pieces with two forks. Cover and return to the oven for an additional 30–45 minutes until the meat is meltingly tender.
10 -
Remove from the oven and uncover. For optimal flavour, allow the dish to cool completely, refrigerate overnight, and reheat before serving. Serve hot with mashed potatoes, polenta, or buttered egg noodles.
# Notes:
01 -
Allow the dish to rest overnight in the fridge for deeper flavour before reheating and serving.
02 -
This preparation yields enough for 6 servings or provides two meals for a family of four.
03 -
The dish freezes well and can be reheated later without loss of quality.